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Light, dark chocolate tart

Light Dark Chocolate Tart
The perfect end to any meal! Serve with cream or ice cream to break that richness. You can find the video here

Sweet Pastry Method

1. Combine all ingredients and mix together till a dough forms
2. Flatten the dough, wrap in clingfilm and refrigerate for an hour or more
3. Remove from the fridge and let the dough temper for an hour
4. Line a baking tray with parchment paper and grease a deep tart ring
5. Roll out the dough till 3mm thick and wide enough to cover your tart ring, and line the sides
6. Lay the dough on the tart ring and press into the corners.
7. Cool in the fridge for an hour
8. Cook in the oven at 160Ā°c for 25 mins
9. Remove from the oven and glaze by brushing the base with a combined egg
10. Put it back in the oven for 3 minutes then set aside to cool

Chocolate Filling Method

1. Gently melt the butter and cream in a saucepan
2. Place the chocolate in a mixing bowl and pour the liquid over it. Stir this till the chocolate has melted. Cool once melted
3. Whisk the egg whites while the chocolate cools. Add the sugar to the whites in 4 stages and combine
4. Add an egg yolk to the cooled chocolate mixture and combine
5. Add the whites into the chocolate mix and fold through. Try to keep as much air as possible
6. Pour this into your cooled pastry base
7. Cook this for 8 mins at 160Ā°c
8. IMPORTANT: Let it cool for 3-4 hours. It will set during this time.
9. Remove the extra base on the side of the tart and lift off the tart ring
10. Grate some extra dark chocolate on top of the tart to garnish